#27 italian forgotten classic: cannolo siciliano

#27 of Italian Forgotten Classics: Cannolo siciliano (Sicily)
Thanks to my sicilian friend Vincenzo for his mom’s perfect cannoli shell recipe!
Ingredients
(Makes ~20 shells, depending on size)
Scorza (Shells):
* 250 g 00 flour
* 30 g sugar
* 30 g lard (or butter/olive oil)
* 1 egg
* 50 ml Marsala
* 10 ml white vinegar
* 1 pinch salt
* Egg white or yolk for sealing
* Frying oil (sunflower or lard preferred)
Filling:
* 500 g fresh goat ricotta
* 100 g powdered sugar
* 100 g candied orange peel (or dark chocolate chips)
* 1 sachet vanillina or fresh vanilla
* 1 pinch ground cinnamon
To garnish:
* Chopped pistachios
* Candied lemon, orange, or bergamot peel
Instructions:
Shells:
1. In a bowl dissolve sugar and salt together with the egg.
2. Make a flour well and add the egg mix, marsala, lard, vinegar and knead into a compact dough.
3. Wrap and let rest in the fridge for 1–2 hours.
4. Roll out the dough very thin and cut into circles or ovals (~10 cm wide).
5. Wrap each piece around a metal cannolo tube. Seal the edge with a bit of egg white or yolk.
6. Fry in hot oil (170–175 °C) until golden and crisp — flip if needed.
7. Drain on paper towels and let cool before removing the tubes.
Filling:
1. In a bowl, mix ricotta with powdered sugar, cinnamon, and vanilla until smooth.
2. Gently fold in chopped candied fruit or dark chocolate.
3. Use a piping bag to fill each shell from both ends.
4. Garnish one side with candied peel, the other with crushed pistachio.
#cannolosiciliano #italianforgottenclassics #sicilianfood
#cucinasiciliana #cucinapovera #italianpastry
#dolcitipici #homemadecannoli